a study of the quality of a local herbal tea and volatiles of parinari ...

and the organic layer was dried with Na2SO4. Concentration to about 0.1 ml was done by
blowing a gentle stream of nitrogen over the extract. The concentrate was stored at 5 0 C
(Gazim et al., 2008).
3.9.3 Cold finger molecular distillation of unripe S. cocculoides fruit pulp
Unripe S. cocculoides fruit pulp (500 g) and NaCl (30 g) were placed in a flat bottomed
flask (1 L) which was then closed with a cold finger. The cold finger was connected to a
Knf Neuberger laboport vacuum pump (1.0 bars). Vacuum pump was connected and the
cold finger was filled with liquid nitrogen. The experiment was done for 3 hours and 3
minutes with the distillate condensing on the cold finger trap. The distillate was extracted
with 5 ml of dichloromethane. The inorganic layer was separated from the organic layer
and the organic layer was dried with Na2SO4. Concentration to about 0.1 ml was done by
blowing a gentle stream of nitrogen over the extract. The concentrate was stored at 5 0 C
(Gazim et al., 2008).
3.9.4 Cold finger molecular distillation of P. curatellifolia fruit pulp
Ripe P. curatellifolia fruit pulp (300 g) and NaCl (30 g) were placed in a flat bottomed
flask (1 L) which was then closed with a cold finger. The cold finger was connected to a
Knf Neuberger laboport vacuum pump (1.0 bars). Vacuum pump was connected and the
cold finger was filled with liquid nitrogen. The experiment was done for 3 hours with the
distillate condensing on the cold finger trap. The distillate was extracted with 5 ml of
dichloromethane. The inorganic layer was separated from the organic layer and the
organic layer was dried with Na2SO4. Concentration to about 0.1 ml was done by blowing
a gentle stream of nitrogen over the extract. The concentrate was stored at 5 ⁰C (Gazim
et al., 2008).
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